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Should I chop the tomatillos into cubes for more surface area when pan-roasting, or does some of the tomatillo need to be less cooked for optimal flavor? (salsa verde)


I am using this video as a guide:

[https://www.youtube.com/watch?v=FovDwTxZWWs](https://www.youtube.com/watch?v=FovDwTxZWWs)

She cuts the tomatillos in half to roast. I thought I could maximize roasty flavor by cutting the tomatillos into smaller pieces prior to pan-roast, but perhaps that is not optimal?

Should I cover the pan and cook a little bit afterward?

Or is this the best way, with some roasty flavor, and some less-cooked flavor from the parts of the tomatillo that were less cooked?

Thank you for any wisdom! This will be my first cooked salsa. šŸ™‚

by Personal_Style_8698

4 Comments

  1. __DeezNuts__

    Roast them whole until skin is blistering. By cutting them you let the juices out. Iā€™m Mexican and Iā€™ve never seen anyone cut them.

    edit: google ā€œhow to roast tomatillosā€ and change to images, 99% of images will show whole tomatillos

  2. Mimialexa1000

    You want the outside of the whole Tomatillo to be pan fried (dry pan) for a smoky flavor. Once you cut them, they are too liquid to get browned. Remember, caramelization is flavor. You can also put them on a sheet pan and broil them, turning with tongs until nicely browned

  3. 3L_Guapo

    IanaMexican, but my understanding is you *want* corners to char and blister… To add to the roasty/smoky notes. So I quarter mine and turn half way thru to get as much contact with the sheet pan as possible for caramelization. *All* of juices are tipped into blender, crusty bits toošŸ˜‹

  4. Shoddy_example5020

    If the thomas the older boiled for too long they become bitter

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